Slow-Braised Beef with carrots, wine & herbs
Ingredients:
1 kg gravy beef (shin) or other casserole beef
Salt and ground pepper to taste
2 tablespoons flour
4 large carrots, scrubbed
1 cup roughly chopped fresh herbs: oregano, rosemary, marjoram, and thyme
2 large onions, sliced
2 cloves garlic, thinly sliced
1-1/2 cups REDWOOD BLACKCURRANT or BOYSENBERRY WINES
Method:
1.) Preheat oven to 150C. Cut beef into 3cm dice and toss in seasoned flour. Chop carrots in 3cm chuncks.
2.) In a large oven-proof, hotplate-proof lidded dish, heat a little oil and brown beef well. Remove, add extra oil and saute carrots, onions and garlic until browned. Cover with herbs, place meat on top and pour in REDWOOD BLACKCURRANT or BOYSENBERRY WINES.
3.) Bring to the boil, cover and cook in oven 3 to 3-1/2 hours until meat is very tender.
4.) Cook on stovetop on medium heat to thicken gravy if necessary. Season and serve with mashed or steamed potatoes and crusty bread or chill, remove any fat and reheat the next day, when the flavours will be even better. Serves 4-6.
Wine suggestion: Redwood Blackcurrant or Boysenberry Wines
Adpated from NZ House & Garden
